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The BEST Vegan Gluten-Free Lemon Bars

A vegan and gluten-free model of lemon bars that’s shockingly near the traditional? We‘ve cracked the code on the final spring dessert! Simply 8 elements required for these extremely scrumptious lemon bars!

These bars have a tremendous lemony, completely set curd resting on an irresistibly buttery shortbread crust. They’re type of EPIC. Let’s get zesting!

Cashew milk, lemons, salt, turmeric, cornstarch, gluten-free flour blend, sugar, and vegan butter

How one can Make Vegan Gluten-Free Lemon Bars

We’ve finished lemon bars before, however in a naturally sweetened, creamy filling type of method. This time is totally different. This NEW model can be vegan + gluten-free, but it surely’s concurrently CLASSIC sufficient to idiot lemon bar connoisseurs.

It begins with a shortbread-style crust made by beating collectively cane sugar and vegan butter, which provides a little bit of carry and fluffiness to the dough.

Using a hand mixer to beat together cane sugar and vegan butter

Simply two extra elements (gluten-free flour blend and salt), and the dough is able to press right into a pan.

Lemon bar shortbread crust pressed into a square baking pan

Then it’s on to the filling! It has BIG lemon taste with plenty of lemon juice + zest! Cane sugar balances the tartness and retains the flavour traditional, whereas homemade cashew milk is the dairy-free milk of alternative as a result of it’s thick and creamy, which prevents the bars from creating a rubbery texture.

Whisking together cane sugar, cashew milk, lemon juice, lemon zest, cornstarch, turmeric, and sea salt in a white saucepan

Cornstarch and turmeric come to the egg-free rescue! Cornstarch solidifies the filling like egg does in a traditional curd, whereas a teeny pinch of turmeric lends a vibrant yellow shade. The ultimate filling elements are salt for taste and vegan butter so as to add creaminess and a slight “give” that stops gumminess.

After pouring the filling over the crust, the toughest half begins: letting the bars cool totally earlier than digging in.

Whisking vegan butter into the vegan lemon curd

We hope you LOVE these lemon bars! They’re:

CLASSIC
Lemony
Buttery
Creamy
Undetectably vegan + gluten-free
& SO scrumptious!

They might be the right dessert to serve for Easter, Mother’s Day, or child showers or to have fun the start of spring!

Extra Lemony Desserts

If you happen to do that recipe, tell us! Go away a remark, price it, and don’t neglect to tag a photograph @minimalistbaker on Instagram. Cheers, pals!

Sprinkling powdered sugar over homemade vegan gluten-free lemon bars

Prep Time 3 hours 16 minutes

Cook dinner Time 24 minutes

Whole Time 3 hours 40 minutes

Servings 16 (Bars)

Course Dessert

Delicacies Gluten-Free, Vegan

Freezer Pleasant 1 month

Does it hold? 4-5 Days

Stop your display screen from going darkish

CRUST

  • 1/2 cup softened vegan butter (we like Miyoko’s)
  • 1/4 cup cane sugar (guarantee natural for vegan-friendly)
  • 1 heaping cup MB 1:1 GF Blend (1 heaping cup = 1 cup + 2 Tbsp // or sub AP flour if not gluten-free // see notes for different GF blends)*
  • 1/8 tsp sea salt

CURD

  • 1 ¼ cup cane sugar (guarantee natural for vegan-friendly)
  • 1 cup cashew milk (for store-bought, we advocate Forager, Elmhurst, Malk, or one other thick, additive-free milk)
  • 2/3 cup lemon juice
  • 1 Tbsp lemon zest
  • 1/3 cup cornstarch
  • 1/8 tsp floor turmeric
  • 1 pinch sea salt
  • 4 Tbsp vegan butter (we like Miyoko’s)
  • Preheat your oven to 350 levels F (176 C) and line an 8 x 8-inch baking pan with parchment paper. Put aside.
  • CRUST: To a medium mixing bowl, add the vegan butter and cane sugar. Utilizing an electric mixer, cream collectively on medium velocity for about 1 minute till gentle and fluffy. Subsequent, add the gluten-free flour and salt. Combine on medium-low velocity till totally included.
  • Flip the dough out into the ready baking pan and unfold it evenly throughout the underside. Use clear fingers or the underside of a glass to attain a good thickness. Bake the crust for 20-24 minutes till golden.

  • As soon as the crust is out of the oven, set it apart to chill whilst you put together the filling.

  • CURD: To a medium saucepan, add the cane sugar, cashew milk, lemon juice, lemon zest, cornstarch, turmeric, and salt. DO NOT add the vegan butter but.

  • Learn this step totally earlier than continuing because the timing is essential to get the curd consistency good! Warmth the combination over medium warmth, stirring continuously till the combination begins to boil, about 4-7 minutes. Take away the curd from the warmth and whisk within the vegan butter 1 Tbsp at a time till it’s utterly melted and the combination is shiny. Pour the curd over the marginally cooled crust. Place into the fridge to chill utterly for at the very least 3 hours.

  • As soon as utterly set and chilled, take away the bars from the pan by lifting up the parchment. Reduce into 16 squares (or nonetheless many bars you need!). The curd might coat your knife as you chop. You possibly can run your knife underneath heat water and wipe it clear between slices if you wish to guarantee clear edges. Optionally, add powdered sugar to a advantageous mesh strainer or sifter and sprinkle evenly excessive of the lemon bars. Get pleasure from!

  • Retailer leftovers within the fridge in an hermetic container for as much as 4-5 days.

*Our DIY GF Blend and related store-bought blends similar to Bob’s Purple Mill 1:1 Baking Flour also needs to work nicely on this recipe.
*Loosely tailored from the one and solely Ina Garten!
*Diet info is a tough estimate calculated with out elective elements.

Serving: 1 lemon bar Energy: 190 Carbohydrates: 29.5 g Protein: 0.6 g Fats: 8.4 g Saturated Fats: 6.1 g Polyunsaturated Fats: 0.1 g Monounsaturated Fats: 0.4 g Trans Fats: 0 g Ldl cholesterol: 0 mg Sodium: 58 mg Potassium: 39 mg Fiber: 0.4 g Sugar: 19.1 g Vitamin A: 0 IU Vitamin C: 4.4 mg Calcium: 3.6 mg Iron: 0.4 mg

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